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Blueberry’s Have Never Tasted This Good!

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If you love creamy, dreamy cheesecake with a burst of fresh fruit, this one’s for you. Imagine sweet, juicy blueberries baked right into the cheesecake, a crunchy, buttery graham-style crust, and a glossy blueberry sauce on top that’s pure perfection.

Every bite has the creamy tang of cheesecake, the sweet-tart pop of blueberries, and the satisfying crunch of the crust — it’s a flavor explosion that’s as stunning on the table as it is on your taste buds.

Perfect for entertaining, special occasions, or just treating yourself.

Blueberry Cheesecake with Homemade Graham Cracker Style Crust
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Blueberry Cheesecake with Homemade Graham Cracker Style Crust

Recipe by JaniceCourse: DessertCuisine: FrenchDifficulty: Medium
Servings

12

servings
Prep time

25

minutes
Cooking time

1

hour 
Calories

494

kcal

Yummy Yum and it looks so pretty! I have won over non cheesecake people with this recipe.

Ingredients

  • Graham Cracker Crust

  • 1 cup (130 g) brown rice flour

  • ¼ cup (30 g) tapioca starch

  • ½ cup (60 g) almond flour

  • ¼ cup (50 g) brown sugar, packed

  • ½ tsp baking soda

  • ½ tsp cinnamon

  • ¼ tsp salt

  • ¼ cup (60 ml) honey (or maple syrup)

  • 4 tbsp (55 g) unsalted butter, melted (or coconut oil)

  • 1 tsp vanilla extract

  • Blueberry Cheesecake Filling

  • 500 g / 1 lb cream cheese, softened

  • 2 tbsp gluten free flour

  • 1 tsp vanilla extract

  • ½ cup sour cream (or full-fat yogurt)

  • 1½ cups caster sugar

  • Zest of 1 lemon (optional)

  • 3 eggs, room temperature

  • 250 g / 8 oz blueberries

  • Blueberry Topping

  • 375 g / 13 oz blueberries

  • 2 tbsp lemon juice (or water)

  • ½ cup sugar

  • ½ tsp vanilla extract

  • 1½ tsp cornstarch

  • 2 tbsp water

Directions

  • Graham Cracker Crust
  • Preheat oven to 350°F (175°C). Line an 8-inch springform pan with parchment.
  • Mix dry ingredients (flours, sugar, baking soda, cinnamon, salt) in a bowl.
  • Whisk wet ingredients (honey, melted butter, vanilla).
  • Combine wet and dry until a sticky dough forms.
  • Press evenly into the bottom of the pan. Bake 10–12 minutes. Cool.
  • Blueberry Cheesecake Filling
  • Beat cream cheese until smooth.
  • Add sugar, flour, vanilla, and lemon zest. Mix until creamy.
  • Add eggs one at a time, mixing gently.
  • Stir in sour cream.
  • Fold in 250 g blueberries carefully.
  • Pour over cooled crust and smooth the top.
  • Bake 325°F (160°C) for 45–55 minutes, until edges are set but center slightly jiggles.
  • Cool 1 hour at room temperature, then refrigerate at least 4 hours (overnight best)
  • Blueberry Topping
  • In a small saucepan, mix sugar, cornstarch, and 2 tbsp water until smooth.
  • Add blueberries, lemon juice, and vanilla.
  • Cook over medium heat 3–5 minutes until thickened. Cool slightly.
  • Spoon over chilled cheesecake before serving

Summary